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    You are in: Home / Recipes / Russian Cabbage Pies Recipe
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    Russian Cabbage Pies

    Russian Cabbage Pies. Photo by Elise and family

    1/1 Photo of Russian Cabbage Pies

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    40 mins

    25 mins

    Elise and family's Note:

    Though I have a Russian great-grandmother, I cannot claim that this recipe has been handed down in any way. I was hunting for something in the dumpling family that would hit the spot on cold wintry days (and those early nights), and this fit the bill! It's from a textbook about Russia which my daughter borrowed from the library. The recipe takes a bit of time and energy, and I made a mess of the "fold in the filling" part the first few times. However once I had the hang of it, the recipe became easier and - a big bonus in my opinion - it is one of those recipes that you can clean up after as you go. So by the end of your hour's labour, you have a panful of hot tasty "pies" and a largely clean kitchen! Tip: try to fold in the filling by starting at the edges of the circle of dough, and working your way to the centre. I also found it easier to pinch together if I tilted each dumpling "up", so that I pinched the "top" closed, instead of trying to pinch together the "side".

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    Serves: 3



    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      Place 1 TBSP butter in a small dish. Set aside (somewhere warm) to soften.
    3. 3
      Measure flour into large bowl. Add sour cream, sugar, and salt. Beat egg and add. Add softened butter. Stir together thoroughly, adding flour if too sticky to make into a ball. Shape into a ball, and stick in the freezer for 1/2 hour.
    4. 4
      After happily washing up your dough-making mess (you have some time), prepare your cabbage. Put the cabbage in a medium pot with 2 TBSP butter, and cook on medium heat, stirring regularly, about 10 minutes or until tender. While cabbage cooks, boil water in another pot and cook a hardboiled egg.
    5. 5
      After 1/2 hour has passed and your dough ball is cold, stir the hardboiled egg (crumbled) and salt and sugar (to taste) to your pot of cabbage. Turn off the heat. Grease a large pan.
    6. 6
      Roll the dough out to about 3 mm thick, on a floured surface. Cut circles using a mug (or round cookie cutter). Place a spoonful of filling in each circle (one at a time). Pinch closed. Be patient! This takes some practise . . .
    7. 7
      Place dumplings in greased pan. Roll out leftover dough as needed until you've used it all up. (No need to re-refrigerate.).
    8. 8
      Put pan in the oven and cook 20-25 minutes, until fork comes out clean from dough. (This is when you get to clean the rest of the mess! :) ).
    9. 9
      Serve with sour cream, and hot sauce if you like. Enjoy!

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    Nutritional Facts for Russian Cabbage Pies

    Serving Size: 1 (253 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 597.2
    Calories from Fat 209
    Total Fat 23.2 g
    Saturated Fat 12.9 g
    Cholesterol 174.4 mg
    Sodium 393.9 mg
    Total Carbohydrate 80.7 g
    Dietary Fiber 4.0 g
    Sugars 6.5 g
    Protein 15.8 g

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